Aloo Methi Sabzi - Lunch Box Recipe

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Hello Friends,

I'm back with one more winter special recipe for you. This is mom's very much loved and all time favorite lunch box recipe. Sharing recipe with step by step photos.

Also refer - quick recap - video presentation of this recipe 

I strongly believe that Aloo Methi Sabzi is very much needed in every winter season. You know that fenugreek leaves are best available in this season. It is considered as a winter special medicine. It is the apt remedy for common cold due to its strong antiviral properties.

Aloo Methi is my one of the most favorite sabzi. This recipe is again, mom's creativity and I'm sharing it without any single change. The usp of this recipe is that the bitterness of methi leaves is very much controlled. Whoever tasted this sabzi, was surprised as can't believe that methi leaves sabzi can be so delicious..

Some questions and answers related to this recipe 

🍃What's so special in your aloo methi recipe..

The special thing is that the bitterness of the methi leaves is very much controlled. Plus use of minimum ingredients which are very easily available in every Indian kitchen. 

🍃Any special instructions for this recipe. 

Add cooking oil / ghee little more compare to your other regular vegetables. As the fenugreek leaves are very dry in nature, so it is advisable to add little more cooking oil as it not only enhance the taste, but works great in this winter season and add green chillies in a good quantity if it suits you. 

Let's get started - Recipe Details 

• Preparation time 10 minutes 
• Cooking time 12-15 minutes 
• Servings 3-4

Ingredients needed 

• 1 bunch methi leaves
• 3 small boiled potatoes 
• 1 bulb garlic
• 3 tomatoes 
• 3-4 green chillies or as preferred 
• 1 tsp turmeric powder 
• 1 tsp red chilli powder 
• Salt to taste 
• 2-3 tbsp cooking oil

Method 
✔️Step 1 Mise en place

◾Methi leaves - Pluck the methi leaves - remove & discard the stems - chop the leaves - wash it thoroughly. Now boil some water - add chopped leaves in this boiling water - cook it for 3-5 minutes - Refresh it in the cold water - Remove and strain it - press tightly in your palms and get rid of all the water from the leaves. Keep it aside until required.

◾Garlic - peel - finely chopped 

◾Tomatoes and green chillies - wash and finely chopped  or make a coarse paste in a mini chopper..

◾Potatoes - boiled - peeled - chopped 

✔️Step 2 Cooking time

◾Heat oil / ghee in a frypan. Add  garlic. Stir fry for a few seconds until light golden color. 

◾Add tomato and green chilli paste. Cook it on high flame for 3-5 minutes...

◾Add turmeric powder, red chilli powder and salt to taste. Mix it all well.

◾Add blanched methi leaves and boiled potatoes. Mix it all well. Stir fry for 2-3 minutes. Cover and cook it until done.

◾Serve hot with your preferred indian bread.

                   Quick recap...